Chicken, lime and mint

Ingredients; chicken fillet 250 gr, shallot 1, chili pepper 2, fresh ginger 3 cm, fresh mint, potato flour 1 tsp, 1 lime, honey 1 tbsp, mirin 2 tbsp, rice wine 2 tbsp, lemongrass 2, sunflower oil

Slice chicken fillet int small strips. Take a bowl and add the juice of one lime with the honey, mirin and rice wine. Mix well and add the chicken strips, marinade for one hour.
Slice the ginger into small strips and fry in sunflower oil until golden brown. Set aside on some kitchen paper. Heath a wok add some oil. Add finely chopped shallot and chili. Fry for 2 minutes. Drain the chicken, keep the marinade. Add the chicken to the wok and fry for a few minutes. Add the bruised lemon grass and the marinade. Bring to the boil. Mix 2 tbsp of water with the potato flour and add to the wok. Cook for one minute, turn off the fire and add chopped fresh mint.
Serve with rice or noodles.

Beef, lime & peppers

Ingredients; 2 banana peppers, 2 cherry bomb peppers, 1 red sweet pepper, bean sprouts 100gr, steak 150 gr, fresh ginger 1 cm, fish sauce 1 tbsp, oyster sauce 1 tbsp, sesame oil, 1 garlic clove, sunflower oil 4 tbsp, 2 limes, water, sugar 1 tbsp, potato starch 1 tsp.

Wash the lime. Keep zest from half a lime. Peel the other lime and slice into thin parts.  Bring the juice of 1 lime, 3tbsp of water and 1 tbsp of sugar to the boil. Add 1 tsp potato starch to 1 tbsp of water and mix well. Add to the boiling lime juice and stir. Turn down the heat and add the lime slices. set aside.

Bring water to the boil in a cooking pot. Turn off the fire and add the bean sprouts. leave for a couple of minutes and drain. Set aside.
Cut the beef into thin slices (About 5 mm). Heat a wok add 2 tbsp of oil and fry the beef. Just half a minute on each side, on high heat. Set the beef aside.  Add a little more oil to the wok. Fry the sliced peppers for 1 to 2 min. Add the diced sweet pepper and ginger. Fry for 3 more minutes.
Add fish sauce, oyster sauce and chopped garlic.Stir fry for a couple of minutes.
Now add the bean sprouts and the beef (juice and all). Heat, then add the lime sauce and lime parts, stir well. Add a few drops of sesame oil and serve.

Feed me; lemon chicken.

Marvelous! Lemon & lime chicken at a Mae Sot restaurant, Thailand. Served with fried kale and sticky rice.

recipes: Fish, lime and Belgian endive.

Ingredients: palm sugar 1 tbsp, 1 little red onion, 4 red chili peppers, 2 green chili peppers, coconut milk 30 cl, lemon juice 3 tbsp, lime juice 1 tbsp, 300 gr white fish (cod, ..), fish sauce 2 tbsp, massaman curry paste 2 tbsp, sunflower oil.
For the vegetables: ginger 4 cm, endive stalks 3, salt and black pepper, sunflower oil.

Slice the chili peppers. Heat a deep frying pan add oil and fry the peppers for a few minutes. Add finely sliced onion after 2 to 3 minutes add coconut milk and curry paste. When the curry paste is dissolved add lemon juice, lime juice and palm sugar. Cook for 5 minutes and add fish sauce. Taste, add more juice or sugar if needed. Cut the fish into2 parts. Lower heat and add the fish. Cook gently until ready.

Slice the ginger into thin long strips. Heat a frying pan add oil and fry the ginger for 2 to 3 minutes.
Slice the endive stalks length wise into strips and add. Fry on medium heat. Add salt and black pepper. Fry until soft, you might have to add a few tablespoons of water while frying.

Serve with rice or noodles.

Feed me: Air Limau.

 

Air Limau a Malaysian specialty. Comes in small and big sizes.
How many limes in this one?

Feed me; red topping!

Green ice-cream and red topping, love it to bits! This one's lime, but could be green tea or pandan leaf when having this color.

recipes: Lemon chicken

Ingredients: coconut milk 0,4 L., chicken breast 400 gr, 1 lemon, 1 lime,
             2 red chili peppers, lemongrass 2 stalks, 3 lime leaves,
             spring onion 1, light soy sauce 1 tbsp, turmeric 2 tsp,
             white sugar 1 tbsp, pineapple 300 gr, butter 2 tbsp.,
             fish sauce 1 or 2 tbsp., chili peppers 2

Mix coconut milk, juice of half a lemon, juice of half a lime, sugar, turmeric, sliced chili pepper and soy sauce in a cooking pot and bring slowly to the boil. Add lemongrass. Slice the chicken in to medium sized parts and add to the mixture. Let it simmer. Add fishsauce to taste.
Meanwhile cut up the Pineapple (you can use canned), heat the butter in a frying pan. Fry the pineapple until golden brown.
Add the zest of the lemon and lime to coconut mixture. Taste and add more lime or lemon juice if necessary. I add 1 tbsp fish sauce as well. When the chicken is ready, serve it and dress with the pineapple, spring onion and sliced chili peppers.
I serve this one with white rice.